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What Are You Chef-ing Tonight, Dr?

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  • BeanHead
    BeanHead Posts: 734
    DH requested gnocchi with shrimp and scallops for dinner and I said sure before realizing I was out of smoked garlic butter… trying something a little different and added four Thai chilies to this batch, fingers crossed this is not a $10 failure. 
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  • BeanHead
    BeanHead Posts: 734
    @fishlessman please share that recipe! 
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  • johnmitchell
    johnmitchell Posts: 7,355
    @fishlessman
    @BeanHead
    Great looking meals😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Elijah
    Elijah Posts: 877
    The chicken was a little too large for what I put together. One part was rubbing. The part that rode really close to the stone crisped up very nicely. 


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  • lousubcap
    lousubcap Posts: 36,662
    @BeanHead - DH is living the good life.  Most excellent magazine quality plated photo right there.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • lousubcap
    lousubcap Posts: 36,662
    @bucky925 and @Elijah -some mighty fine cooks right there,  Way to post 'em up.
    Next time you may want to consider standalone threads to encourage more forum participation.  No affiliation here but jsut looking for ways to encourage interest.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • johnmitchell
    johnmitchell Posts: 7,355
    @Ozzie_Isaac. That looks and sounds amazing 😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • DoubleEgger
    DoubleEgger Posts: 19,139
    @Elijah Have you found that the spinner cooks a better yardbird versus a traditional spatchcock? 
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  • Elijah
    Elijah Posts: 877
    @DoubleEgger Honestly probably not. I'm going for presentation with a 4 and 8 year old. I want it to look the same as what would come in plastic from the grocery. I will say that the part that was riding close to the stone does intrigue me. As far as skin goes in that area it was about perfect. The CGS half stone for the XL set on top of the fire ring of the L so it was several inches closer to the skin and well preheated.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    Botch said:

    ​Skirt Steak Tacos

    Steak was marinated in lager and Sazón Completa overnight.  Iceberg lettuce, Utah tomatoes, homemade pickled red onion and homemade taco sauce, mexican cheese blend. 

    Looks amazing!  How did you make the cheese blend?

    I would rather light a candle than curse your darkness.

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  • johnmitchell
    johnmitchell Posts: 7,355
    ^^😂😂^^
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 36,662
    Had to be a three cheese blend-that's as great as it gets!! =)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • lousubcap
    lousubcap Posts: 36,662
    The $$ shots say it all. Photos 7 and 9 are magazine quality food porn right there.  What a banquet.  Livin right as it should be.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • zaphod
    zaphod Posts: 1,012
    dang - our corn is *just* coming in now. My son can't eat it on the cob right now with his braces, but I am determined to make it work, i do love roasted corn.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • caliking
    caliking Posts: 19,779
    Goddaaamn!! This place does not slack! Catching up on the weekend cooks, each one of which is farkin' phenomenal. 

    I will say that fish head curry holds a special place in my heart, @Canugghead . 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,779
    GrateEggspectations said:
    Tomahawk on a gasser that’s not mine. A little compound butter for fun.
    ...

    ...

    Bravo, sir. An away game, at that.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • johnmitchell
    johnmitchell Posts: 7,355
    Wow!!!!😋😋
    Greensboro North Carolina
    When in doubt Accelerate....
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  • fishlessman
    fishlessman Posts: 34,552
    GrateEggspectations said:
    Tomahawk on a gasser that’s not mine. A little compound butter for fun.



    tomahawk and fresh corn is hard to beat, even on the gasser.  just been getting corn the last couple weeks, just something you look forward to every year
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    @fishlessman

    Perhaps presumptive on my part, but I’ve taken to buttering and salting my guests’ corn prior to serving. Ensures consistency and deliciousness, and saves them the work at the table. 
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  • fishlessman
    fishlessman Posts: 34,552
    GrateEggspectations said:
    @fishlessman

    Perhaps presumptive on my part, but I’ve taken to buttering and salting my guests’ corn prior to serving. Ensures consistency and deliciousness, and saves them the work at the table. 

    my approach is slightly different. corn goes on straight from the farm, ears, silk and all =) peeled by guests at the table.....damn.....ouch....thats hot..... ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Legume
    Legume Posts: 15,936
    We cook the same way @fishlessman, holds temp well that way, but we do peel it clean for guests. 

    Jalapeño lime butter.  You'll never go back.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • fishlessman
    fishlessman Posts: 34,552
    Legume said:
    We cook the same way @fishlessman, holds temp well that way, but we do peel it clean for guests. 

    Jalapeño lime butter.  You'll never go back.

    grew up in a house where 3 dozen ears(13 ears in a dozen) fed 5, went to college and found people ate 2 ears for dinner =)  i still cook it in the dozens.  we used to just put the butter in a dish flat and rolled the corn on it,  somewhere down the road we got fancy and just remove the wrapper on one end and apply it like chapstick.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Canugghead
    Canugghead Posts: 13,630
    caliking said:
    Goddaaamn!! This place does not slack! Catching up on the weekend cooks, each one of which is farkin' phenomenal. 

    I will say that fish head curry holds a special place in my heart, @Canugghead . 
    @caliking Should I be surprised, knowing you're from the fish capital of the subcontinent?  ;)  
    canuckland
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  • Corv
    Corv Posts: 561
    edited August 6
    Decided that tonight was the night to give my cast-iron platesetter and my cast-iron grid a go. 
    I made a meatloaf, using a pound of ground bison, a pound of ground venison and a pound of ground chorizo. The meatloaf otherwise followed my usual recipe.
    When I had the Large up to about 350 and stable, I put the meatloaf in.
    The charcoal was Rockwood, which to me always is just tiny pieces. The temperature dropped to about 300 and held there for about 1/2 hour as I tried to get it higher. Finally it came back to 400, and when it passed about 350, the hickory lumps started smoking, at least visually.
    At about 2 hours the internal temp was 155 and I pulled it. This photo isn't really fair since it was taken in that low evening light when everything glows. 
    You can see the foil under the meatloaf in an attempt to keep the platesetter relatively clean.
    After the meatloaf had cooled, I had a slice just to try it. Gotta say that combo is a winner.
    Somewhere on the Colorado Front Range
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  • GrateEggspectations
    GrateEggspectations Posts: 11,514
    @Corv

    Never played with the Rockwood, as it’s not very common where I’m located. Your description of small pieces is a departure from what I generally hear second hand. Any chance maybe your dealer is just rough with it?
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